Makeover Crunchy Pumpkin Dessert Squares

 

PREP:  15 min.                BAKE: 1 hour + cooling                YIELD:  20 servings

 

1 can (30 oz.) pumpkin pie filling   (not reg. solid pack pumpkin)

1 can (12 0z.) fat-free evaporated milk

3 eggs

1 pkg. (18-1/4 oz.) yellow cake mix (knead the bag to remove large lumps)

2/3 cup chopped pecans

1 cup reduced-fat butter, melted (i.e. Land O’Lakes light stick butter)

1-1/4 cups fat-free whipped topping

 

1.       In a large bowl, combined the pie filling, milk and eggs; beat on medium speed until smooth.  Pour into an ungreased 13-in. x 9-in. baking pan.  Sprinkle with cake mix and pecans; drizzle with butter.

2.       Bake at 350º for 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.  Garnish with whipped topping.  Refrigerate leftovers.

 

1 serving Makeover:  Calories – 246; Fat – 10 g; Cholesterol – 61 mg

 

Submitted by Mary Fowler